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Holiday Stuffing Cornbread

By: Judy Hannemann for AllFreeCasseroleRecipes
Holiday Stuffing Cornbread
This image courtesy of

This Southern-style recipe for cornbread makes a nice addition to a holiday table, such as Thanksgiving or Christmas. Made with yellow cornmeal, celery, and bell pepper, it's a new take on an old classic. And remember, just because it says "holiday" in the recipe title doesn't mean you can't eat Holiday Stuffing Cornbread on a non-holiday. We won't tell.



  • 1 1/2 cup all-purpose flour
  • 4 tablespoons baking powder
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 teaspoons ground sage
  • 1 teaspoon thyme
  • 1 1/2 cup yellow cornmeal
  • 1 medium onion, chopped
  • 4 ribs celery, chopped
  • 1/4 cup red bell pepper, finely diced
  • 3 eggs
  • 1 1/2 cup milk
  • 5 tablespoons butter, melted


  1. Preheat oven to 400 degrees F. Grease a 9 or 10-inch ovenproof skillet or a 9-inch round cake pan.

  2. In a large bowl, mix the flour, baking powder, sugar, and salt. Add the sage, thyme and cornmeal. Mix well.

  3. Add the onion, celery and bell pepper. Set aside.

  4. In a small bowl, beat the eggs. Beat in the milk. Add to the flour/vegetable mixture. Add the melted butter.

  5. Stir only until the dry ingredients are wet.

  6. Turn into prepared pan. Bake 35 to 40 minutes or until center is set and top is golden brown.

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